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Precious stones
Goose (Pheasant or Duck) Giblet Stock
It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this recipe, although you will only need 1 pint (570 ml) water if you do.
Ingredients
giblets and neck of a goose
1 onion, sliced in half
1 carrot, split lengthways
1 thick celery stick, cut into chunks (plus leaves)
1 bay leaf
1 sprig thyme
6 black peppercorns
salt
Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 1½ pints (900 ml) water. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer. Put a lid half on the pan and simmer for 1½-2 hours. After that, strain the stock and bring back up to simmering point before making gravy.
This recipe is taken from Delia Smith's Christmas.
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